Ultra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting

I have a hypothesis that there are two types of people: people who love carrot cake and people who can’t get over the name! Carrot cake needs a PR makeover. Who wants veggies in their dessert?! 

This classic dessert isn’t just a way for people to trick their kids into eating more vegetables — carrots are sweet! And my homemade Carrot Cake Cupcakes and Cream Cheese Frosting, really are the best example of a good carrot cake!

Carrots have a lot of natural sugar, and when they’re cooked, it gets especially pronounced, creating a sweet, moist cupcake. What makes this recipe special is the brown sugar and cinnamon, which adds lovely caramel and spice notes to the treat. 

The carrots and brown sugar perfectly match with my Best-Ever Cream Cheese Frosting, the standard for a carrot cake. The sweet-tangy cream cheese frosting gives it a fantastic balance! And my cream cheese frosting is easy to whip up and so delicious that you will have to stop yourself from eating it by the spoonful before you get a chance to frost your cupcakes!

What Are Carrot Cake Cupcakes?

Carrot cake cupcakes are a tiny twist on an old favorite, my Best-Ever Carrot Cake. Carrot cake can often be too dry, but this recipe calls for brown sugar, which will add a lot of moistness to the cupcake.

I know what you’re thinking — despite carrots in the recipe, these cupcakes will not taste “carrot-y!” 

And, you simply cannot have carrot cake cupcakes without my Best-Ever Cream Cheese Frosting. I’m sorry, I won’t budge!

What You Need To Make Carrot Cake Cupcakes And Cream Cheese Frosting

• Measuring Cups and Spoons
• 12 cup muffin tin
• Paper cupcake liners
• Bowls
• Whisk

How To Make Carrot Cake Cupcakes

These cupcakes are so easy, and maybe because they have a serving in veggies in them, you can make even more excuses to make them! (And don’t forget to get the full recipe with measurements, on the page down below.)

1. In a large bowl, whisk together your flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, and salt.
2. In a separate bowl, whisk together oil, eggs, milk, and vanilla extract. 
3. Combine your wet ingredients into the bowl of your dry ingredients until well mixed. 
4. Fold in the carrots and nuts (if you are using). 
5. Pour batter into a 12-cup muffin tin lined with paper liners until each cup is 3/4 full.
6. Bake in a preheated 350°F (180°C) oven for about 20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
7. Allow the cupcakes to cool in the pan for 10 minutes and then transfer to a wire rack to finish cooling. 
8. Once cooled, frost the cupcakes with cream cheese frosting. I also like to scatter extra toasted pecans on the top! 

Gemma’s Pro Chef Tips For Making Carrot Cake Cupcakes

• For the best rise and most even mixing, make sure all of the ingredients for your cupcakes are at room temperature. 
• However, when making frosting, make sure your butter and cream cheese are softened but still a bit cool to the touch. Otherwise, it will get runny.
• Always wait until your cupcakes are cool before frosting! 
• Because of the cream cheese frosting, these cupcakes will need to be stored in the fridge — which may dry out cakes. Be sure to store in an airtight container to keep them moist!
• Brown sugar is KEY to a moist cupcake. You can easily make your own brown sugar at home!

How Do I Store Carrot Cake Cupcakes and Cream Cheese Frosting?

These cupcakes will store for up to 2 days in an airtight container in the refrigerator. If you wish to keep them for longer, they can be frozen in an airtight container for up to 1 month. Defrost for 2 hours at room temperature before serving! 

Make More Cupcakes!

• Red Velvet Cupcakes
• Crazy Cupcakes: One Base Cupcake Recipe, Endless Flavor Possibilities
• Gluten-Free Chocolate Cupcakes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Print

Carrot Cake Cupcakes with Cream Cheese Frosting

Prep Time 20 minutes

Cook Time 20 minutes

Servings 12 cupcakes

Author Gemma Stafford

Ingredients

• 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
• ½ cup (4oz/115g) granulated sugar
• ⅔ cup (4oz/115g) brown sugar
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (6floz/170ml) neutral flavored vegetable oil
• 2 large eggs , at room temperature
• 1 ½ teaspoons vanilla extract
• 2 tablespoons milk
• 2 cups (7oz/210g) grated carrots
• ½ cup (2 ½ oz/71g) toasted pecans, finely chopped (optional)
• 2 cups (16oz/454g) cream cheese frosting

Instructions

• Preheat the oven to 350°F (180°C) and line a 12 cup muffin tin with paper liners.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder and salt.
• In another bowl, whisk together the oil, eggs, milk and vanilla.
• Combine the wet and dry ingredients until well mixed. Fold in the carrots and the nuts (if using).
• Divide batter evenly, up to ¾ of the way full.
• Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Once the cupcakes are completely cool, you can frost them. I scattered extra toasted pecans over the frosting for a little extra something.
• Store cupcakes in an airtight container in the refrigerator for up to two days. For longer storage, these cupcakes can be frozen in an airtight container for up to 1 month. Defrost for two hours at room temperature.

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